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Tank Cooks Beer Can Chicken

Frank The Tank11/06/2025 9:20 PM

Thanks, Jake Howard, for the recipe.

Send recipes to NJTank99@gmail.com.

Ingredients

4lb Chicken
1 Beer Can
Spices of Choice

Directions

Remove the neck and giblets from the chicken and discard them. Rinse chicken inside and out, and pat dry with paper towels. Rub the chicken lightly with oil, then rub it inside and out with salt, pepper, and a dry rub. Set aside.
Remove the neck and giblets from the chicken and discard them. Rinse chicken inside and out, and pat dry with paper towels. Rub the chicken lightly with oil, then rub it inside and out with salt, pepper, and a dry rub. Set aside.
Cook the chicken over medium-high, indirect heat (i.e., no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from the grill and let rest for 10 minutes before carving.

Grilled Stuffing

Sourdough Bread broken up
Ground Sage
Eggs
Butter
Cranberrys
Celery
Onions
Apples

Combine the ingredients and cook in a tin over direct heat, covered with foil.